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THE RESEARCH OF SEMI-SWEET WINE MADE ON FERMENTED CHAHA FROM KHIKHVI GRAPES
Abstract
The paper focuses on the results of the research study of the must and wine of the Georgian, aboriginal, rare variety of grapevine called "Khikhvi". The naturally and artificially (IR) fermented chacha was used in the experiment. The objective of artificial fermentation was to shorten the prolonged fermentation time of the freshly pressed chacha. This excludes the activation of acetic acid bacteria in the chacha under the influence of air oxygen. A rapid redox occurs in the liquid in short period by infrared irradiation of chacha. IR-spectra of infrared radiation consists of vibrations characteristic of all the functional groups in the liquid, the effect of which is enhanced by a constant magnetic field. Infrared (IR) spectra were recorded with a Specord 75 IR spectrophotometer, which automatically regulates the infrared spectrum in the band from 4000 to 400 cm-1. The spectra were recorded in the cuvette of potassium bromide. The rapid absorption of oxygen was due to infrared radiation. After processing the physical agent, the quantities of nitrogen compounds, ethers, proteins, potassium, and phosphorus of natural semi-sweet wine derived from grapevine "Khikhvi? was increased.
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